From the Other Side of the Stove

Salting meat early isn’t just a chef’s trick — it’s food science that works in your kitchen. From weeknight pork chops to Thanksgiving turkey, giving salt time to work means deeper flavor, juicier bites, and better leftovers.

I don’t usually make toast, but I do toast bagels—under the broiler, not in the toaster. Sometimes they come out almost burnt, and I love them that way. Burnt toast isn’t a mistake. It’s proof that accidents can taste better than you’d expect.

I thought using a box cake mix was cheating—until I learned the bakery secret: butter instead of oil, milk instead of water, and an extra egg. It was just a box cake—until it wasn’t.

Nobody called them cheap cuts when I was a kid. We just called it dinner. Oxtail, chuck roast, chicken thighs — the cuts everyone overlooked taught me that flavor isn’t about price.

It started with a mystery jar of jam and turned into a reflection on expired expectations. A fridge clean-out, a forgotten frittata, and the surprising peace that comes with tossing what no longer serves you.

know better, but I don’t always do better. These are the humbling kitchen lessons I keep relearning—from onions to vinaigrettes to cakes.

poured more wine instead of giving away my Cuban chorizo stuffing recipe. Not because it was complicated—but because it was personal. Here’s why.

Food is a long relationship — not a crush. Some days I love it, other days I want nothing more than saltines and Chardonnay. Here’s the truth about being a chef when the passion wears thin.

Some people resist the world with poetry or silence. Me? I add salt.

The best dinner parties aren’t perfect. Mine started with thrifted plates, a collapsing chair, and a gloopy dessert — and turned into a memory I’ll never forget.

I’ve been putting balsamic vinegar on everything lately—even ice cream. I should probably stop, but I won’t. Some obsessions are seasonal. Some are personal.

I remember when the pumpkin spice latte showed up—I thought it would fade. It didn’t. Here’s my homemade pumpkin spice blend that works in brewed coffee and on dinner.

Some recipes don’t sound fancy, but they’re unforgettable. Chef Alexis shares the story behind his mother’s puckery iceberg salad — and how he makes it now.

If I’m alone, I don’t sauté—I open a can. This is the no-shame, no-frills recipe I turn to when nobody’s watching (and I’m not using a real spoon).

Spices are the building blocks of global flavor—but recent recalls and rising tariffs are forcing American cooks to rethink what’s really in the jar.

Before anyone walks in, before the playlist even starts, I confit garlic—not for the recipe, but for the smell. That slow, warm scent that says: you’re welcome here.

Restaurants in Miami are closing—again. But this time, it’s not COVID. It’s something slower, quieter, and just as brutal. From the other side of the stove, here’s what it really feels like.

What started as a guilty salad became something real: goat cheese, stale bread, a lemon stripped for martinis—and dinner that asked nothing more of me. Here’s why it mattered.

Everyone assumes chefs spend Saturdays stirring stock or hand-rolling pasta. But here’s what my weekend actually looks like and why that matters.

Relaxed cooking is where the best meals begin—no pressure, no perfection. Just instinct, flavor, and food that works without trying too hard.

There’s no shame in a smart shortcut. Here’s why I’ll always keep Better Than Bouillon in my pantry — and why scratch stock isn’t realistic for everyone.

Chef Alexis Hernandez shares why he left the restaurant world to start a blog focused on real food, personal stories, and recipes that spark conversation.

Sometimes dinner is a roast. Other times, it’s buttery crackers and a martini—and honestly, both count. Here’s why the bare minimum can still be your best meal.

Hot dogs don’t have to be boring — crosshatching gives them crisp edges, deeper flavor, and a more elegant bite. Here’s how I do it at home.

My father’s black beans taught me that family recipes aren’t about secrets — they’re stories that keep evolving. Here’s how I keep his alive, one pot at a time.

Tinned fish isn’t just a trend — it’s timeless. Here’s why I still stand behind a good tin of anchovies or sardines, plus an easy crostini idea to try tonight.

My kitchen philosophy is simple: good recipes are worth repeating. The simple desert of Roasted Pears with Blue Cheese and Honey- is honest food that outlasts trends, from my cookbook and my own table.

A humble halved potato went viral — 116,000 views and a whole lot of opinions. Here’s why this method works, why it got people talking, and why you’ll want to make it tonight.

Chef Alexis Hernandez sits down with Diva Foodies to share the stories behind his cookbook Conversation Starters from the Other Side of the Stove. From Cuban family meals to Food Network fame, this interview explores how food builds community—and why fried chicken always starts a conversation.

I don’t chase food trends. I chase flavor. You won’t find edible glitter in my pantry. I’m not spiralizing anything [...]

A spoonful of mayo in guacamole? Yep. It’s not about shock value—it’s about better texture, balanced flavor, and a little food science. Alma showed me the trick, and now I’m never going back.